SOULSPICE x ME

Since I was a little child, my father always used to teach me how to cook. In the mornings we made scrambled eggs, waffles in the afternoon, and prepared dinner for the whole family in the evening.

That passion my father found in cooking, affected and shaped me until now, even though I think I’m more of a pastry and baking person.

But always on the hunt for something new, I like to update my pantry with some new exciting things like spices or some extra delicious add ons, such as some sweet cashmere spice, which is a fruity mango curry spice from the brand “SoulSpice“.

“Taste that matters” is the philosophy of SoulSpice which clearly shows off in the production process of their spices. Farmers give away their spices to produce something entirely new and will be rewarded for their help as well.

So what else to do with a sweet cashmere curry spice than a traditional curry though? Even though I love meat, I’d loved to cook a fresh veggie/vegan curry with chickpeas and sweet potatoes. Touched up with a blend of sweet cashmere taste, my curry definitely put a smile on my face and on my belly as well!

Recipe:

2 x carrots

1 x zucchini

1 x broccoli

1 x big onion

1 x eggplant

1 x clove of garlic

1 x can of chickpeas

1 x spoon of coconut oil

2 x cans of coconut milk

1 x spoon of yellow curry paste

1 x teaspoon of sweet cashmere powder

2x cups of rice

salt & pepper

Put two cups of rice into boiling water and cook it for 10 min.

Wash and dice all the vegetables. Heat the coconut oil in a wok and fry the sliced onions and garlic until they are glazed. Add the yellow curry paste and than the vegetables, salt, pepper and fry everything for about 5 min.

Add the coconut milk and the chickpeas and cook everything for another 5 min. Finally add a spoon of sweet cashmere powder.